1/2cupwhite wine or condensed chicken stock (undiluted)
In a skillet heat oil over medium high heat and brown pork chops. Transfer to a slow cooker
Reduce skillet heat to medium, add the onions, cooking until softened. Add the garlic, dry mustard, salt, pepper and cayenne and cook for 1 minute. Add the flour and cook stirring for one minute. Add the vinegar, wine or stock and cook until thickened.
Pour skillet mixture over the pork chop sand cook on low for 4-5 hours or on high for 2 1/2 hours.
Remove pork and place on a deep platter. Stir Dijon mustard and whipping cream into the slow cooker and pour all over the pork.